Homemade Gnocchi

I picked this up from Handle the Heat I have been wanting to learn how to make gnocchi for the longest time. I always order them when we are out and I see them on the menu. They are my favorite. This, no fooling, is one of the best things that I have ever made. I will post how to make the gnocchi first and then the next recipe will be for the onion, mushroom, and bacon preparation.



Notes:
Try to use less flour rather than more. It makes them lighter and fluffier. You can get a food mill if you don't have one. I read that you can also use a box grater. I used a chef's knife instead of a bench scraper to cut them which worked fine. I froze half of them to use later.

Gnocchi
Serves 6-8

3 russet (baking) potatoes
1 large egg
pinch nutmeg
kosher salt and freshly ground black pepper
1-2 cups all-purpose flour

Place the whole potatoes in a large pot and cover with water. Bring to a boil over high heat and cook until a fork or knife enters will no resistance; about 30 minutes. Alternatively, bake the whole potatoes in a 450 degree F oven for about an hour minutes, until tender. Drain and let sit until cool enough to handle. Using your fingers, a paper towel, or a spoon, peel off skin and discard.


With a ricer or food mill mash the potatoes into a large bowl. Add nutmeg, salt and pepper to taste. Mix in the egg. Add the flour about a 1/4 cup at a time just until the mixture comes together in a smooth, slightly sticky, pliable dough ball. Use only as much flour as your need so the gnocchi remain light instead of dense.


Remove dough ball to a generously floured work surface and knead a few times if necessary. Using a bench scraper, remove a large chunk of dough. Roll the piece of dough into a long rope about 1-inch wide. Use the bench scraper to cut the individual gnocchi. Roll the gnocchi off the back of a fork to indent. Repeat with remaining dough.




At this point you can freeze the gnocchi by laying it in one layer on a parchment-lined baking sheet, not touching each other, and placing in the freezer until hard. Place frozen gnocchi in a sealed container or bag and freeze for 1-2 months. Do not thaw frozen gnocchi before cooking.

When ready to cook, bring a pot of salted water to boil. Add gnocchi and cook for about 4 minutes if fresh, about 6-7 minutes if frozen. Generally once the gnocchi have risen to the top of the boiling water they need to cook for 2 minutes longer then they are done. Use a spider, skimmer, or slotted spoon and serve as desired. Be gentle as the gnocchi are very delicate and will fall apart easily.